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Effect of tea catechin derivatives on stability of soybean oil/tea seed oil blend and oxidative stability of fried fish crackers during storage

机译：茶儿茶素衍生物对大豆油/茶籽油共混物稳定性和油炸鱼饼干贮存期间氧化稳定性的影响

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PUFA contents and IV of SBO/TSO blended oils before (0 h) and after (8 h) frying process

机译：SBO / TSO混合油油炸前（0小时）和之后（8小时）的PUFA含量和IV

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期刊名称 Food Science and Biotechnology
作者
Nopparat Prabsangob; Soottawat Benjakul;
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作者单位

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年(卷),期 2019(28),3
年度 2019
页码 -1
总页数 11
原文格式 PDF
正文语种
中图分类生物学;
关键词
Soybean oil; Tea seed oil; (−)-Epigallocatechin gallate; (−)-Epicatechin; Deep frying; Fish crackers; Lipid oxidation;

机译：豆油;茶籽油;（-）-表没食子儿茶素没食子酸酯;（-）-表没食子碱;油炸;鱼饼干;脂质氧化;

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专利

1. Enhancement of thermal stability of soybean oil by blending with tea seed oil [J] . Nopparat Prabsangob, Soottawat Benjakul Emirates Journal of Food and Agriculture . 2018,第11期

机译：与茶籽油共混提高大豆油的热稳定性
2. Storage Stability and Sensory Evaluation of Taro Chips Fried in Palm Oil, Palm Olein Oil, Groundnut Oil, Soybean Oil and Their Blends [J] . C.A. Emmanuel-Ikpeme, C. A. Eneji, U. Essiet Pakistan journal of nutrition: PJN . 2007,第6期

机译：在棕榈油，棕榈油精，花生油，大豆油及其混合物中油炸的芋头薯片的储藏稳定性和感官评价
3. Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage [J] . Chatchawan Chotimarkorn, Nattiga Silalai Food research international . 2008,第3期

机译：在油炸过程中将米糠油添加到大豆油中可提高米粉在储存过程中面团的氧化稳定性
4. Effect of green tea catechins on oxidative DNA damage of hamster pancreas and liver induced by N-Nitrosobis(2-oxopropyl)amine and/or oxidized soybean oil [C] . Fumiyo Takabayashi, Shoichi Tahara, Takao Kaneko, International Conference on Food Factors . 2004

机译：绿茶儿茶素对N-硝基菌（2-氧丙基）胺和/或氧化大豆油诱导的仓鼠胰腺和肝脏氧化DNA损伤的影响
5. Quantitative Changes of Volatile Compound in Soybean and Algal Oil and Effects of Antioxidants on the Oxidative Stability of Algal Oil under Light Storage. [D] . Chang, Hao Hsun. 2011

机译：贮藏条件下大豆和藻油中挥发性化合物的定量变化及抗氧化剂对藻油氧化稳定性的影响。
6. Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil [O] . S. Mokbli, H. M. Sbihi, I. A. Nehdi, 2018

机译：Chamaerops humilis L. var。的特征鹰嘴豆籽油及其与大豆油共混物的氧化稳定性研究
7. Enhancement of thermal stability of soybean oil by blending with tea seed oil [O] . Nopparat Prabsangob, Soottawat Benjakul 2018

机译：用茶叶油混合增强大豆油的热稳定性

Effect of tea catechin derivatives on stability of soybean oil/tea seed oil blend and oxidative stability of fried fish crackers during storage

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